Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup cake flour
- 3 tablespoons unsalted butter, melted
- 3 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- 13/4 cups heavy cream, cold
- 3 tablespoons powdered sugar
- Assorted fresh fruits
- 2 tablespoons apricot jam
- 1 tablespoon water
Directions
Preheat the oven to 170°C (340°F).
Line an 8-inch round cake pan with parchment paper.
Beat eggs and sugar with an electric mixer until the mixture is pale, thick, and has tripled in volume.
Sift the flour into the egg mixture in two additions, gently folding with a spatula to maintain the airy texture.
Combine the melted butter, milk, and vanilla, then gently fold this mixture into the batter.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then slice it horizontally into two equal layers.
In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
Place one cake layer on a serving plate.
Spread half of the whipped cream evenly over the first layer.
Arrange fresh fruit slices over the cream, if desired.
Carefully place the second cake layer on top, then spread the remaining whipped cream evenly over the top and sides of the cake.
Arrange assorted fruits neatly on top of the cake.
To create a glossy finish, heat apricot jam with a small amount of water until smooth, then lightly brush the mixture over the fruit.
Refrigerate the cake for at least 1 hour before serving to allow the cream to set and the flavors to blend.
Frequently Asked Questions
How should I store this Fresh Fruit Sponge Cake to keep it moist?
Because this cake features fresh fruit and whipped cream, it must be stored in an airtight container in the refrigerator. It is best enjoyed within 2-3 days for optimal freshness and texture.
Can I substitute the cake flour in this sponge cake recipe with all-purpose flour?
While cake flour is recommended for the light, airy texture characteristic of a sponge cake, you can substitute it with all-purpose flour if necessary. For a 1-cup substitution, use 1 cup of AP flour minus 2 tablespoons, then replace those 2 tablespoons with cornstarch.
What is the key technique for achieving the perfect light sponge in this recipe?
The most crucial step is beating the 4 large eggs and granulated sugar until the mixture is pale, thick, and has tripled in volume before folding in the dry ingredients gently. This aeration is what creates the signature light lift without relying heavily on chemical leaveners.
